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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This spicy spin-off of traditional Beef Wellington is so attractive that it's perfect for a special occasion, says Jenni Dise of Phoenix, Arizona. If you like extra-spicy fare, choose a hot salsa rather than mild or medium. Ingredients:
2 beef tenderloin steaks (6 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon pepper |
2 ounces cream cheese, softened |
1/4 cup canned chopped green chilies |
1/2 sheet frozen puff pastry, thawed |
2 teaspoons beaten egg |
1/2 teaspoon water |
salsa, optional |
Directions:
1. Sprinkle steaks with salt, cumin and pepper. In a large nonstick skillet coated with cooking spray, brown steaks on both sides; remove and keep warm. In a small bowl, combine cream cheese and chilies; set aside.
2. On a lightly floured surface, roll pastry into a 16-in. x 12-in. rectangle. Cut into two 12-in. x 8-in. rectangles. Place a steak on one side of each rectangle; top with cream cheese mixture. Fold pastry over meat; seal seams. Place seam side down on a rack in a shallow baking pan.
3. Combine egg and water; brush over pastry. Bake at 400° for 18-22 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Serve with salsa if desired. Yield: 2 servings.
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